• Korean journal of food and cookery science
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• v.16 no.6
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• pp.663-669
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• 2000

As an attempt to develop new functional beverages, various ingredients including pine needle, P Japonica, C. Militaris, black tea, artemisia, cocoa, and persimmon leave tea, were used to make fermented beverages and their chemical and sensory properties were evaluated. The acidity of beverages produced was the highest in the one with C. Militaris, and the lowest in the ones with persimmon leave tea and pine needle. The pH of P Japonica beverage, 2.54, was the lowest among all. The sugar content was the highest in the one of C. Militaris and the lowest in cocoa-used one. In sensory evaluation, the fermented beverages prepared with persimmon leave tea, pine needle, and artemisia were significantly more preferable in acceptability than the others (p<.001). For purchase intention, the beverage prepared with persimmon leave tea got the highest score followed by the ones with pine needle and artemisia, and the scores of those three beverages were significantly higher than the others (p<.001). Hunter color test showed that fermented beverage added Black tea was the lowest in lightness, but the highest in redness and yet-lowness(p<.001). The beverages with high scores in sweet odor, sweet taste, and purchase intention were more favored in the sensory evaluation looking at the correlation among the sensory properties. And the lightness in color had a positive correlation, and the redness and yellowness had negative correlations with appearance quality of the beverages. Chemical properties like pH and acidity were negatively correlated with the acceptability, and the sugar content was positively correlated with sweet odor.

• Animal cells and systems
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• v.6 no.3
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• pp.247-252
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• 2002

The effect of paraquat (PQ, 1,1＇-dimethyl-4,4＇-bipyridium) on the histogene-sis and glycoconjugates (GCs) properties of the pyloric region of the stomach in a perinatal rat was examined by histological and histochemical methods. Oral administration of PQ (9 mg/kg per day in 0.2 mL of D.W.) on 7 to 14 days of gestation revealed growth retardation with significant reductions in the length of pyloric gland and their pit. As for histochemical properties of GCs in the pyloric region of the stomach, the PQ-treated rats showed some differences, such as delayed initial appearance of the sulfated GCs and lectin affinities compared with the vehicle group. These different GCs properties in the surface and gastric pit were usually detected in the fetal rats and more prominent and evident differences were revealed in the gland epithelium of the early postnatal rat. These results suggest that maternal PQ administration causes intrauterine growth retardation asso-ciated with delayed histogenesis and GCs immaturation of pyloric mucosa in developing rat.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.6
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• pp.1039-1047
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• 1996

The purpose of this study is to examine and to evaluate the properties of pile materials to produce velvet fabrics which have excellent handle. In order to perform this purpose, the mechanical properties, hand value (H.V.), total hand value (T.H.V.), total appearance value (T.A.V.) of acetate, cuprammonium rayon, cotton materials for velvet as the typical commercial Pile fabric were measured and analyzed by KES-F system. The important results obtained by this study are as follows. 1 For acetate pile, elogational deformation was easy and bending rigidity of weft was high and elastic recovery was excellent compared with the other materials. 2. Cuprammonium rayon velvet was shown that pile bending rigidity and hysterisis were low. Cotton velvet was shown that compressional energy was high and compressinal elasticity was exellent. 3. In the case that specimens were applied by men's winter suit program, H.V was shown that Koshi of acetate velvet was similar to that of cotton. Numeri of cuprammonium rayon velvet was higher than the others and Fukurami values for all of the three fabrics were similar. 4. But in case that specimens were applied by women's winter suit program Koshi of cuprammonium rayon velvet was lower. But Numeri of that was higher than the others and Fukurami for all of the three fabrics were similar and Sofutosa of cotton velvet was lower than the others. T.H.V. of the acetate velvet was the highest in men's winter suit program while cuprammonium rayon velvet was the highest in women's winter suit program T.A.V. of acetate velvet was highest.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.156-163
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• 1999

This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.2
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• pp.291-298
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• 2012

While attempting to develop low salt, low fat and high fibre chicken nuggets, the effect of partial (40%) common salt substitution and incorporation of chickpea hull flour (CHF) at three different levels viz., 5, 7.5 and 10% (Treatments) in pre-standardized low fat chicken nuggets (Control) were observed. Common salt replacement with salt substitute blend led to a significant decrease in pH, emulsion stability, moisture, ash, hardness, cohesiveness, gumminess and chewiness values while incorporation of CHF in low salt, low fat products resulted in decreased emulsion stability, cooking yield, moisture, protein, ash, color values, however dietary fibre and textural properties were increased (p<0.01). Lipid profile revealed a decrease in total cholesterol and glycolipid contents with the incorporation of CHF (p<0.01). All the sensory attributes except appearance and flavor, remained unaffected with salt replacement, while addition of CHF resulted in lower sensory scores (p<0.01). Among low salt, low fat chicken nuggets with CHF, incorporation CHF at 5% level was found optimum having sensory ratings close to very good. Thus most acceptable low salt, low fat and high fibre chicken nuggets could be developed by a salt replacement blend and addition of 5% CHF.

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.7
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• pp.807-815
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• 1998

Functions of interlinings to the shell fabric are to improve the garment formability for a beautiful silhouette and elastic potential to the deformed fabric during wearing, and also are to enhance appearance and wearing properties of garment. The objective of this study is to analyse the thermal properties of nonwoven fusible interlining to the thin worsted fabric with various fabric structural parameters. For the purpose fo this study, eight specimens with various weft yarn twists and weft densities of thin worsted fabrics are prepared. Three nonwoven fusible interlinings with different structure which were made by Nylon/Polyester were used for adhering to the thin worsted fabrics. Thermal properties of these 24 adhesive fabrics fused with 3 nonwoven interlinings are measured by KES-F7 System for analysing the thermal suitability of nonwoven fusible interlinings to the thin worsted fabrics with various fabric structural parameters. And air permeability, which was measured by KES-F8-API, of 24 nonwoven adhesive interlining fabrics was also analysed and discussed with the various kinds of nonwoven interlinings and fabric structural parameters.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.337-345
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• 2007

The physiological and sensory properties of breads made from waxy black rice flour (WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). The bread volume decreased from 2,096.7 mL to 1,703.4 mL as the WBRF content increased from 0% to 40%. The lightness(L-values) decreased with increasing WBRF concentrations, and the redness value(a-values) increased. The yellowness(b-values) slightly decreased with increasing WBRF content. The textural characteristics of the bread c겨mb were influenced by additions of WBRF. The breads containing WBRF had decreases in hardness for the 10% and 20% WBRF groups, whereas increases in hardness were shown with the 40% addition of WBRF. The springiness decreased with increasing WBRF content. The gumminess and chewiness of the waxy black rice bread decreased at the 10% and 20% additions. In the sensory evaluation, sensory scores decreased with increasing WBRF content for the appearance, external color, crumb color and grain of the waxy black rice bread. Overall acceptability for the 10% and 20% WBRF additions did not differ significantly from the score of the control group.

• Journal of the Korean Ceramic Society
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• v.33 no.10
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• pp.1101-1108
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• 1996

No-doped PZT thin films have been fabricated on Pt/Ti/SiO2/Si substrate using Sol-Gel technique. A fast annealing metho (three times of intermediate and final annealing) was used for the preparation of multi-coated 1800$\AA$ thick Nb-doped PZT thin films. As Nb doping percent was increased leakage current was lowered approximately 2 order but dielectic properties were degraded due to the appearance of pyrochlore phase and domain pinning. Futhermore the increase of the final annealing temperature up to 74$0^{\circ}C$lowered the pyrochlore phase content resulting in enhancing the dielectric properties of the Nb doped films. The 3%-Nb doped PZT thin films with 5% excess Pb showed a capacitance density of 24.04 fF/${\mu}{\textrm}{m}$2 a dielectric loss of 0.13 a switchable polarization of 15.84 $\mu$C/cm2 and a coercive field of 32.7 kV/cm respectively. The leakage current density of the film was as low as 1.47$\times$10-7 A/cm2 at the applied voltage of 1.5 V.

• Preventive Nutrition and Food Science
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• v.11 no.4
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• pp.328-332
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• 2006

Baikseolgi was made with Kugija powder with the intention to take advantage of its functional properties. Appropriate amount of Kugija powder (0$\sim$8%) was mixed with rice flour, sugar, salt, and water and then, steamed for predetermined time and their physicochemical and sensory properties were measured. pH decreased significantly while titratable acidity increased significantly with the addition of Kugija (p<0.05). The addition of Kugija powder did not significantly affect the moisture content (p>0.05) although it appeared to decrease with the higher amount of Kugija. Lightness (L-value) decreased significantly with the addition of Kugija (p<0.05), indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness (a-value) and yellowness (b-value), on the other hand, increased significantly as the amount of Kugija increased in the sample (p<0.05). Both hardness and firmness decreased significantly with the addition of Kugija (p<0.05). Eight percentage Kugija Baikseolgi was significantly stronger in Kugija flavor (7.9), chewiness (6.1), sweetness (5.0), and yellowness (8.2) attributes than other samples, whereas control was significantly higher in mouthfeel (6.0) and hardness (6.0) attributes than others (p<0.05). Finally, consumer test indicated that 4% Kugija sample received the highest score in appearance (8.13) and overall acceptability (8.07) attributes.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1988.05a
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• pp.49-51
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• 1988

The heat treatment condition and aging behavior of melt spun amorphous $Fe_{78}B_{13}Si_9$(Metglas 26058-2) were studied with investigating its magnetic properties, i.e., Br, $B_l$, Hc. The optimum heat treatment condition was $400^{\circ}C$, 1 hour under the external field of 200e, and aging was due to the surface oxidation and the appearance of local CSRO (chemical short lange order) with time and temperature. In addition. we investigated the effects of the thickness of the amorphous ribbons on the magnetic properties and aging effect of them.